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Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons and Sesame Snow Peas Recipe

Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons and Sesame Snow Peas

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Average Rating:

Total Reviews: 134

Showing 21-30 of 134

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  • on November 03, 2010

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    Delish! i used Belgian ale, Leffe

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  • on October 28, 2010

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    Very good and simple. I love Hoisin sauce and mixing it with Ale made a great combination. The changes I made were I used boneless short ribs (much less fat, I cooked it in the oven @ 275 for 2 1/2 hours then finished it @ 300 with the lid off per the recipe. I also added a couple cut up carrots and a quartered onion at the beginning. Since I went boneless I added one package of gelatin (softened in hot water when I removed the lid during cooking. The potatoes were good but i think next time I will go with egg noodles along with roasted broccoli or asparagus.

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  • on October 25, 2010

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    This is the most amazing recipe, so easy & unbelieveably good! Certainly not the most healthly thing to eat, but well worth the splurge every once in awhile. A MUST try!

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  • on September 18, 2010

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    I have made this dozens of times exactly from the recipe. It has turned out perfectly each time. Thanks Dave.

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  • on August 25, 2010

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    Dear Karol, what is inside your mixed rub seasoning??? Thanks

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  • on July 20, 2010

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    I tried this in a crockpot. Braised the beef in a saute pan, then moved it to the crockpot. Sauted the garlic and ginger in the pan, then de-glazed with the beer and vinegar. Poured the liquid over the beef and set the crockpot to low for about 7 hours. This was too long, as the beef was practically dissolving at that point. I also added the hoisin sauce the last 30 minutes, but I foolishly left the lid on. This made it too soupy. Next time, I will try it with the lid off for the last 30 minutes, or I will transfer the liquid to a sauce pan, skim off the fat, and simmer to thicken. This would probably have made the meal more flavorful. As it was, very little flavor in the beef, all in the sauce.

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  • on June 29, 2010

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    This was very easy and quite delicious. I made the whole meal, although I used my own recipe for buttermilk-garlic mashed potatoes. I wasn't sure how the whole combo would go together, but we enjoyed it a lot, and the leftovers were incredible!

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  • on June 08, 2010

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    Has anyone made this recipe with a crockpot/slow cooker? How does the cooking time change? I'm a long time fan of this recipe but I thought I'd try a crockpot this time and would like to see if anyone has any sage advice. Thank you!

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  • on May 23, 2010

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    I followed the recipe except I added Garlic to the mashed and fresh carrots to the sweet peas. Excellent, my family and I loved it. I had no idea what Hosin sauce was, looked it up and made it from scratch, what incredible flavor. I will be making this for company next time.

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  • on May 10, 2010

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    I've never gone wrong serving any braised short rib recipe, but this one is tremendous! The ginger and hoison sauce really bring something new and different to the dish. This was my Mother's Day meal yesterday, along with Dave's Tangy Almond Green Beans (also a staple side dish in our house and wasabi mashed potatoes. (Our changes: we seasoned the ribs with our typical "house rub" of spices in addition to the salt and pepper the recipe calls for AND we added a cup of strong coffee to the braising liquid, which we usually do with any braised short ribs or pot roast.

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